more recipes

[Christa Holland-Anderson]

Here are some recipes from fellow member, Lisa Rettler.  They look great!

Chili Relleno Casserole

 

Roast and peel poblano or anaheim chilies.  (I roasted them whole, under the broiler until the skin is blistered and dark brown.  Turn them to get all sides.  Immerse in ice water and the skin should peel off nicely.  Remove seeds and stem.)

 

In 2 qt, greased casserole, layer:

 

1/2 of the peppers

some shredded cheese (chihuahua would be great, but I just used colby/jack)

1/2 of the tomatoe sauce (recipe follows)

Repeat.

 

Mix together:

6 oz. evap milk (or 1/2&1/2)

4 eggs

1/2 TBS baking powder

1/2 tsp. salt

2 TBS flour

Pour over layers in pan. 

 

Bake about 45 minutes at 350F.

 

Serve as is, or put in tortillas.  This tastes very much like chilies rellenos, but with much less work.

 

Tomato Sauce for chilies rellenos:

Saute one small chopped onion in 2 TBS butter. 

Add:

2 cups tomato sauce (or puree)

1 tsp. sugar (I forgot - I don't think it needs it anyway)

1 tsp. parsley

1/8 tsp. cloves

 

 

 

Here's a couple of other yummy recipes for this time of year.

 

Sweet & Sour Red Cabbage and Beets

 

1 med onion (chopped)

1 med red cabbage (chopped)

olive oil

4-6 whole cloves (I always forget these)

2 bay leaves

1/2 cup cider vinegar
1/2 cup water

1/4 cup brown sugar

2-3 beets, peeled and chopped

 

Saute onions in olive oil.  Add the rest.  Cover and steam for 30 - 45 minutes.  This is good hot or cold.

 

 

 

Sauteed Brussels Sprouts with Garlic and Parmesan

 

2 1/2 lbs. Brussels Sprouts (or however many you have)

2 TBS butter

2 TBS olive oil

6 cloves garlic, minced

1 cup chicken broth

1/2 tsp. salt

fresh ground pepper

3/4 cup parm or romano or asiago or maybe even feta

 

Trim sprouts.  Thinly slice the sprouts.  Melt butter and oil.  Saute garlic about 2 minutes.  Add sprouts and saute until bright green and crisp-tender, about 3 minutes.  Increase heat to high and add broth.  Cover and cook about 2 minutes.  Add salt and pepper.  Place in serving bowl, top with cheese.  Serve immediately.  Serves 10?

 

These were great - and very easy to make.  They look so nice and colorful and they have much more flavor and great texture than the way I used to cook them.